Diet and Global Climate Change
2014 Winter Quarter
Environmental Studies 193DC, UC Santa Barbara
Lecture: TR 9:30-10:45am, PSYCH 1902
Discussion sections: R 12:00-12:50 HSSB 3201, R 4:00- 4:50 HSSB 3201, F 10:00-10:50 HSSB 2251
Professor: David A. Cleveland. Telephone: 893-7502; Email: cleveland@es.ucsb.edu (put “Diet&Climate”
in subject line of all emails). Office hours: Env Studies 4019 (floor 4L, Bren bldg), T 1-2, R 3-4, and by
appointment.
Teaching Assistant: Noelle Phares; Email: nphares@bren.ucsb.edu (put “Diet&Climate” in subject line of
all emails). Office hours: Bren Hall 4402 (floor 4, Bren bldg.), T 11-12, W 11:30-12:30and by
appointment.
CONTENTS
1. INTRODUCTION ................................................................................................................................................................... 3
2. REQUIREMENTS .................................................................................................................................................................. 4
2.1. Computer and internet access and competency ....................................................................................... 4
2.2. Critical analysis guidelines (CAG) ................................................................................................................... 4
2.3. Lectures, readings and study questions ....................................................................................................... 4
2.4. Discussion sections ............................................................................................................................................... 5
2.5. Quizzes ....................................................................................................................................................................... 6
2.6. Final exam ................................................................................................................................................................. 6
2.7. Written assignments............................................................................................................................................. 7
2.8. Introductory essay................................................................................................................................................. 7
2.9. Extra credit ............................................................................................................................................................... 8
3. Getting help ........................................................................................................................................................................... 8
4. Student Evaluation ............................................................................................................................................................. 9
4.1. Schedule and point distribution ...................................................................................................................... 9
4.2. Grading system ....................................................................................................................................................... 9
5. Tentative course schedule (Check website every week for updates!) ....................................................... 10
Syllabus, Diet and Global Climate Change, 2014 Winter, UCSB, DA Cleveland, page 2
5.1. Part 1. What’s on your plate? Anthropogenic GCC and agrifood systems .................................... 10
Week 1. Introduction: Global climate change and the Anthropocene ........................................ 10
Tuesday, Jan 7. What’s on your plate? ................................................................................................. 10
Thursday, Jan 9. What is GCC, and how does it affect diet? ........................................................ 10
Thursday, Friday, Jan 9, 10. Discussion sections. ........................................................................... 11
Week 2. The diet option: Hypotheses tested in this course ............................................................ 11
Tuesday, Jan 14. What is the potential for diet change to mitigate GCC? ............................. 11
Thursday, Jan 16. What are the challenges to effective diet change? ..................................... 11
Thursday, Friday, Jan 16, 17. Discussion sections. ......................................................................... 11
5.2. Part 2. The potential for diet change to mitigate GCC: From planet to plate and back. .......... 12
Week 3. Agrifood system boundaries and GCC. ................................................................................... 12
Tuesday, Jan 21. What are the boundaries of the agrifood system ? ..................................... 12
Thursday, Jan 23. What criteria can we use to evaluate the potential of diet change for each
component of the agrifood system? ............................................................................................... 12
Thursday, Friday, Jan 23, 24. Discussion sections. ......................................................................... 12
Week 4. Food production. ............................................................................................................................. 12
Tuesday, Jan 28. What is the potential for diet change to mitigate GHGE from food production
inputs? ........................................................................................................................................................ 12
Thursday, Jan 30. What is the potential for diet change to mitigate GHGE from food
production in the field? ....................................................................................................................... 12
Thursday, Friday, Jan 30, 31. Discussion sections. ......................................................................... 13
Week 5. From field to retail. ......................................................................................................................... 13
Tuesday, Feb 4. What is the potential for diet change to mitigate GHGE from food transport?
....................................................................................................................................................................... 13
Thursday, Feb 6. What is the potential for diet change to mitigate GHGE from food processing,
packaging and storage? ....................................................................................................................... 13
Thursday, Friday, Feb 6, 7. Discussion sections. ............................................................................. 13
Week 6. Food preparation, eating and food waste. ............................................................................ 14
Tuesday, Feb 18. What is the potential for diet change to mitigate GHGE via changes in food
preparation and eating? ...................................................................................................................... 14
Thursday, Feb 20. What is the potential for diet change to mitigate GHGE via food waste
reduction? ................................................................................................................................................. 14
Thursday, Friday, Feb 20, 21. Discussion sections. ........................................................................ 14
Syllabus, Diet and Global Climate Change, 2014 Winter, UCSB, DA Cleveland, page 3
Week 7. Nutrition and health. ..................................................................................................................... 14
Tuesday, Feb 25. What is the potential for diet change for improved nutrition to mitigate
GHGE directly via food sources? ...................................................................................................... 14
Thursday, Feb 27. What is the potential for diet change to mitigate GHGE indirectly via
reduced morbidity and mortality? ................................................................................................. 15
Thursday, Friday, Feb 27, 28. Discussion sections. ........................................................................ 15
5.3. Part 3. Implementing diet change to mitigate GCC: knowledge, motivation, and action ....... 15
Week 8. What is the sociocultural potential for diet change to mitigate GCC. ........................ 15
Tuesday, Mar 4. What motivates people to change their diets and food behaviors?....... 15
Thursday, Mar 6. What motivates policy changes? ........................................................................ 16
Thursday, Friday, Mar 6, 7. Discussion sections. ............................................................................ 16
Week 9. Localization and food sovereignty. .......................................................................................... 16
Tuesday, Mar 11. How could eating local, fresh and seasonal mitigate GCC? ..................... 16
Thursday, Mar 13. How could household food production mitigate GCC? .......................... 16
Thursday, Friday, Mar 13, 14. Discussion sections. ....................................................................... 16
Week 10. Review and the future. ................................................................................................................ 16
Tuesday, Mar 11. Review first half of course.................................................................................... 16
Thursday, Mar 13. Review second half of course. .......................................................................... 17
Thursday, Friday, Mar 13, 14. Discussion sections. ....................................................................... 17
Week 11. FINAL EXAM. Tuesday, March 18, 8-11 AM, Psych 1902. ............................................ 17
1. INTRODUCTION
ES 193DC. Winter 2014 (TR 9:30-10:45) Diet and Global Climate Change will address the broad range of
issues relating peoples’ diets to anthropogenic global climate change (GCC), focusing on greenhouse gas
emissions from food production, transport and processing, food waste, highly processed and animal
foods, and excess morbidity and mortality due to suboptimal diets. In addition, it investigates the
potential for eaters to change diets and policy makers to promote diet change, as determined by their
empirical knowledge, moral values and environments.
A basic assumption of this course is that it is very highly probable that if humans and many other species
are to survive the next century or two, humans will have to mitigate anthropogenic GCC. GCC is the
biggest threat to the living Earth as humans and many other species have known it.
Syllabus, Diet and Global Climate Change, 2014 Winter, UCSB, DA Cleveland, page 4
“Diet” in this course means food choice, the process and results of deciding what types of food to eat (e.g.
omnivore, vegetarian, vegan), and deciding what attributes of food to base decisions on, e.g. local v. nonlocal, processed v. unprocessed, organically v. conventionally grown, etc. The major questions addressed
by the class are: (1) How are these kinds of choices causally related to greenhouse gas emissions (GHGE),
both directly (e.g. the emissions generated by growing, processing, transporting and preparing the food
eaten) and indirectly (for example the emissions generated by the consequences of malnutrition and food
waste)?, and (2) How can understanding this relationship influence peoples' food choices, government
policies, and food system practices in ways that significantly mitigate GCC?
2. REQUIREMENTS
This syllabus is a contract between you (each individual student) and the instructor of this course. By
registering for this course you agree to the requirements and terms stated here. These requirements may
be modified or supplemented later in minor ways; you are responsible for adhering to those changes,
which will be announced in class.
2.1. Computer and internet access and competency
The main website for this class is http://es.ucsb.edu/faculty/cleveland/Courses/dgcc/dgccintro.htm. It is
restricted beyond the homepage and Syllabus to current students; I will give you the user name pass
word during the first lecture. Access to and use of the internet for this class is required. This includes
regularly checking your email. According to the Registrar, “U-Mail is the official student e-mail service
used by instructors and University administration. All students are required to activate and maintain
their U-Mail accounts for the duration of their academic career at UCSB. If you choose to forward your UMail to another e-mail provider you are required to check and maintain that account”. The Gaucho Space
website for this class may be used for section assignments.
Some of the readings listed in the Syllabus will change, and updated weekly assignments will be posted on
the class website. You are responsible for checking the class website frequently. Updates to the syllabus will
also be announced in class, and you are responsible for these. Access to and use of computer, word
processor and printer is required for producing written assignments.
Computers and a printer are available for student use in the Environmental Studies Conference Room,
Bren 4016.
2.2. Critical analysis guidelines (CAG)
The Critical Analysis Guidelines will be used through the course as a tool for analyzing readings, lectures,
and discussions in your sections. Therefore, you should be sure to resolve any questions you have about
them during the first weeks of the quarter.
2.3. Lectures, readings and study questions
Lectures are Tuesdays and Thursdays, 9:30-10:45 in Psych 1902. Lectures will be based on the
assumption that you have done the required reading by the date it is listed on the weekly assignment. If
Syllabus, Diet and Global Climate Change, 2014 Winter, UCSB, DA Cleveland, page 5
you have not done the readings, it will be difficult for you to understand the lectures and pass the
quizzes. Most lectures will be in PowerPoint format, and selected content from them will be posted on
the course web site after class. PARTICIPATION IN LECTURES IS REQUIRED and is worth 90 points.
All readings for this class will be available for reading and downloading on the class website. Most of the
readings are chosen from the professional literature and require critical concentrated attention, i.e. they
are not popular summaries. We will sometimes ask you to read only selected parts of reading, so be sure to
check the assignment.
Skim quickly through each reading to get the main points, and how the reading relates to lectures and
discussion sections. Then read it again more carefully and write a summary using the relevant parts of the
Critical Analysis Guidelines (CAGs). Writing a structured answer will help you remember the material for
the quiz, and will often bring out new questions as you think about the material. Bring those questions to
lecture and section! Be sure you understand the big picture for each article.
You will arrive before the beginning of lecture, and will not leave until the end of the lecture. Please
participate in the lectures by asking questions and contributing your insights and analysis to the
discussion. Do not pack up until the lecture is over.
The purpose of the lectures is to explore the important concepts of the course interactively, not to
deliver-receive information passively. To facilitate this, students are required to attend lectures and
participate, and factual information will be available in readings and posted lectures.
In order to focus everyone’s attention on participation and active thinking during class, the use of any
electronic equipment (laptop computers, cell phones, iPods, MP3 players, etc.) in lecture AND discussion
sections is NOT ALLOWED. Any student using electronic equipment in lecture will be asked to leave the
class, repeated use will result in being dropped from the class or receiving an “F”. The only exception will
be use of laptops exclusively for taking notes, and only for students registered with DSP and with official
documentation stating that they need to use laptop computers for this purpose.
2.4. Discussion sections
Discussion sections will be integrated with the lectures, and your attendance, participation and
assignments in your discussion section will be evaluated by your TA, and are worth 30 points per week for
weeks 2-9 for a total of 240 points (see Discussion Syllabus for break down of points). Since no laptops are
allowed, required readings should be printed out and brought with you to the sections they are assigned
for.
You will be evaluated on (1) your ability to discuss reading assignments and answer study questions in
class, (2) written homework, and (3) individual and group presentations, both scheduled and
spontaneous. Completing the reading and attending the lectures is necessary for successful participation
in discussion sections.
Syllabus, Diet and Global Climate Change, 2014 Winter, UCSB, DA Cleveland, page 6
You must register for one of these sections to take this class, and YOU ARE REQUIRED TO ATTEND THE SECTION
YOU ARE REGISTERED FOR; if you do not, you will not receive credit for that section. All sections will meet the first
week of classes and students who are registered but do not attend WILL BE DROPPED.
Discussion section schedule: As such, required readings should be printed out and brought with you to
the sections they are assigned for.
Thursday 12:00-12:50 HSSB 3201
Thursday 4:00- 4:50 HSSB 3201
Friday 10:00-10:50 HSSB 2251
2.5. Quizzes
The best way to prepare for the quizzes (and final exam) is by (1) taking notes on the lectures, discussion
sections, and readings, (2) using these notes to answer the study questions which will be handed out, (3)
asking questions and participating in discussions during the lectures and discussion sections, (4) studying
with fellow students, and (5) discussing questions with the course instructors during office hours or
scheduled appointments. Quiz and exam questions will be a mixture of objective and short answer, and
will be based on the study questions. Most multiple choice questions will ask you to identify the one
answer that is MOST FALSE.
When answering multiple choice questions, the first thing to do is underline “MOST FALSE” in the
question stem, as it can be easy to slip up and think you are looking for one true option, like you would be
with the more common multiple choice format. It can help to write a “T” or an “F” next to each option, as
you read them, to record your first impression, and to make it easy to pick the one most false. If you are
really sure one is true, cross it out so that you don't waste time rereading it if you look at the same
question later. Be sure to look for any options that contradict each other—then you will know that the
most false answer has to be one of those two. If a word or phrase is confusing you, and you aren't sure
what something means, raise your hand and ask.
Quizzes will cover all material from the beginning of the class up to the point of the current quiz, including
lectures, discussion sections, readings and study questions, with emphasis on the material covered since
the previous quiz. Each quiz will be about 30 minutes long and worth 100 points, with the total points for
all quizzes 300 points. Your lowest quiz score will be dropped. MAKE-UPS FOR QUIZZES WILL BE GIVEN
ONLY IN DOCUMENTED CASES OF EMERGENCY.
2.6. Final exam
THE FINAL EXAM WILL NOT BE GIVEN EARLIER OR LATER THAN SCHEDULED, SO CHECK YOUR
ACADEMIC, ATHLETIC AND SOCIAL SCHEDULES FOR THE QUARTER, AND MAKE SURE THERE IS NOT A
CONFLICT. This includes planning your class schedule so that your finals do not conflict and so that you
do not have too many finals on one day. If you have a conflict, discuss with class instructors now to see if
arrangements can be made, or drop this course.
Syllabus, Diet and Global Climate Change, 2014 Winter, UCSB, DA Cleveland, page 7
From the Registrar about Final Exam schedule: “According to Academic Senate policy, instructors are
not authorized to change these times without prior Academic Senate approval. Students can
personally contact the chair of the department about any hardship they experience from a change in
the final exam schedule. Contacting the Undergraduate Council is also an option. Any such appeals
should be made prior to taking the exam.”
2.7. Written assignments
All written work including the introductory essay and homework assignments for your sections must
follow the format described here. It must be machine printed on 8.5 x 11 inch paper, single-spaced, with
one inch margins on all four sides, staple in the upper left hand corner, use 12 point font such as Times
New Roman, Arial or other standard font. Put your name, course number, and date in the upper right
hand corner of the first page, and your last name and page number in the upper right hand corner of each
subsequent page. Papers that do not follow this format, or are difficult to read because of poor printer
quality will not be accepted. To conserve paper, you can print on both sides of the paper, or reuse paper
that has one side previously used, as long as your assignment is clearly legible.
ALL WRITTEN ASSIGNMENTS ARE DUE AT THE BEGINNING OF YOUR SECTION ON THE DAY THEY ARE
DUE. ASSIGNMENTS TURNED IN AFTER THE BEGINNING OF CLASS WILL BE CONSIDERED ONE DAY
LATE. ASSIGNMENTS WILL BE MARKED DOWN ONE LETTER GRADE FOR EACH DAY THEY ARE LATE.
2.8. Introductory essay
This essay is worth 50 points, and is due at the beginning of your discussion section in Week #2. It should
be 600 words maximum, double spaced, and answer the following questions in sections numbered 1 to
14 as below. Follow the format under “Written assignments” above.
1. What is your definition of “diet”?
2. What did you eat last night? Was this the same or different than your typical evening meal before
you left your family home? Why or why not?”
3. In what other ways has your diet changed, or not, since leaving home? Why?
4. What are your favorite foods?
5. What are the main criteria you use in choosing what foods you eat? (e.g. cost, taste,
familiarity/comfort, availability, environ impact?)
6. What is your definition of “anthropogenic global climate change (GCC)”?
7. Do you think that anthropogenic GCC has affected your life to date? Explain why you think this.
8. How do think that diet could affect GCC?
9. What is the basis for your opinion?
10.Why are you taking this course?
11.What do you expect to get out of this course, and how do you hope to apply it in the future?
12.What grade do you expect to receive and what work do you expect to do to receive it?
Syllabus, Diet and Global Climate Change, 2014 Winter, UCSB, DA Cleveland, page 8
13.What is your major at UCSB? How is this course related to your major, and to other courses you
have taken at UCSB and elsewhere?
14.Have you read the Syllabus for this course?
2.9. Extra credit
• Identify a substantive Diet and Global Climate Change related event that you would like to
attend, and have your TA approve it, by the end of week #9 at the latest.
• Attend the event and take notes.
• Write a substantive critical analysis of this event incorporating material you are studying in
Diet and Global Climate Change.
• Follow the CAG (Critical Analysis Guidelines), numbering sections of your critique 1-10
accordingly (not all guidelines will apply to each event).
• Grade (0-30 points) depends on quality of content and writing, which should reflect what you
are studying in this class.
• Can be turned in up until Week 10 in your section. Extra credit assignments turned in after this
time will NOT be accepted.
3. Getting help
If you are having difficulty understanding any of the material in this course, please come to our office hours or
schedule an appointment immediately! Bring your notes on the lectures and readings, and your answers to study
questions relevant to topics you want to discuss.
In addition, a wide range of services is available at UCSB to support you in your efforts to meet the course
requirements.
 Campus Learning Assistance Service: 893-3269. CLAS helps students increase their mastery of course material.
Check out the drop-in tutoring schedules posted on the web site: www.clas.ucsb.edu. Sign up for services at
the CLAS main office, SRB 3210, open 8-5 daily, closed noon – 1pm for lunch.
 Counseling & Career Services: (893-4411, www.counseling.ucsb.edu) offers counseling for personal & career
concerns, self-help information and connections to off-campus mental health resources.
 Stress management and other psychological resources on campus:
http://counseling.sa.ucsb.edu/MentalHealthPeers/StudentEdResources.aspx
 Disabled Students Program: (893-2668, www.sa.ucsb.edu/dsp) DSP provides academic support services to
eligible students with temporary and permanent disabilities. Please let us know if you require special classroom
accommodations due to a disability. You must register with DSP prior to receiving these accommodations.
 Office of International Students and Scholars, http://www.oiss.ucsb.edu/.
Syllabus, Diet and Global Climate Change, 2014 Winter, UCSB, DA Cleveland, page 9
4. Student Evaluation
Evaluation will be based on your comprehension of all course material (assigned readings, films, lectures and
discussion), on clearly organized writing and verbal presentations, and on your ability to apply these skills to
using theory and data to creatively and convincingly tests your hypotheses.
As stated above, attendance in all lectures and discussion sections is required of all students. If you cannot
attend you are still responsible for the material covered.
You will receive a “0” for any exam, paper or discussion section you miss. Assignments will be marked
down one letter grade for each day they are late. The only exception will be for documented emergencies.
4.1. Schedule and point distribution
DESCRIPTION
DATE GIVEN OR DUE
Lecture participation
Weeks 2-9
60
Discussion sections: written assignments and class
participation (8 weeks @ 30 points per week)
Weeks 2-9
240
Introductory essay
Week 2, due in sections
Quizzes (100 points each, lowest grade will be
dropped)
Weeks 3, 5, 7, 9
300
Final exam (comprehensive)
Tuesday, March 18, 8-11
am
360
Extra credit
Due in your section by
Week 9
TOTAL
POINTS
40
30
1030
4.2. Grading system
Your grade will be a result of your work and improvement during the course. Grading is not on curve. All
students can earn an “A”, a “B” or a “C”…. or an “F”. Our goal is to help everyone work toward an “A”.
Syllabus, Diet and Global Climate Change, 2014 Winter, UCSB, DA Cleveland, page 10
POINTS EARNED
GRADE
967-1000
A+
933-966
A
900-932
A-
867-899
B+
833-866
B
800-832
B-
767-799
C+
733-766
C
700-732
C-
667-699
D+
633-666
D
600-632
D-
0-599
F (Failure)
5. Tentative course schedule
(Check website every week for updates!)
The schedule includes required readings and final exam. Assigned readings are listed in the approximate
order in which they should be read. Complete reading prior to lecture, i.e., the readings posted beneath
the lecture date should be completed prior to that lecture. Where no pages are listed, read the entire
selection. Additional readings will be assigned, and most of these will be available only via the internet.
5.1. Part 1. What’s on your plate? Anthropogenic GCC and agrifood systems
Week 1.
Introduction: Global climate change and the Anthropocene
Tuesday, Jan 7. What’s on your plate?
READINGS
Course Syllabus.
Critical analysis guidelines (CAGs).
Thursday, Jan 9. What is GCC, and how does it affect diet?
Syllabus, Diet and Global Climate Change, 2014 Winter, UCSB, DA Cleveland, page 11
READINGS
IPCC (Intergovernmental Panel on Climate Change). 2013. Summary for Policymakers.
Working Group I Contribution to the IPCC Fifth Assessment Report Climate Change 2013:
The Physical Science Basis. Summary for Policymakers. Geneva: IPCC. Read B.5 (pp.7-8),
E.1- E.2 (pp. 15-16), Figs. SPM.4, 5, 8, 10.
Cleveland, D.A. 2014. Balancing on a Planet: The future of food and agriculture. Berkeley:
University of California Press. Pp. 205-212.
VIDEO
IPCC Physical basis video:
http://www.youtube.com/watch?v=6yiTZm0y1YA&feature=youtu.be
Thursday, Friday, Jan 9, 10. Discussion sections.
Week 2.
The diet option: Hypotheses tested in this course.
Tuesday, Jan 14. How much do we need to mitigate GCC and what is the potential for diet change?
READINGS
Cleveland, D.A. 2014. Balancing on a Planet: The future of food and agriculture. Berkeley:
University of California Press. Pp. 212-220.
Hansen, J., Sato, M., Kharecha, P., Beerling, D., Berner, R., Masson-Delmotte, V., Pagani, M.,
Raymo, M., Royer, D.L., and Zachos, J.C. 2008. Target Atmospheric CO2: Where Should
Humanity Aim? The Open Atmospheric Science Journal 2:217-231.
Thursday, Jan 16. What are the psychological and institutional challenges to effective diet
change?
READINGS
Cleveland, D.A. 2014. Balancing on a Planet: The future of food and agriculture. Berkeley:
University of California Press. Pp. 220-232.
Jackson, T. 2009. Prosperity without Growth: The transition to a sustainable economy.
London: Sustainable Development Commission (http://www.sdcommission.org.uk/publications.php?id=914). Read pp. 48-57.
Thursday, Friday, Jan 16, 17. Discussion sections.
Syllabus, Diet and Global Climate Change, 2014 Winter, UCSB, DA Cleveland, page 12
**Introductory essay due**
5.2. Part 2. The potential for diet change to mitigate GCC: From planet to
plate and back again.
Week 3.
Agrifood system boundaries and GCC.
Tuesday, Jan 21. What are the boundaries of the agrifood system ?
QUIZ #1
READINGS
Goodland, R., and Anhang, J. 2009. Livestock and climate change. WorldWatch Nov-Dec:10-19.
Kaplan, J.O., Krumhardt, K.M., Ellis, E.C., Ruddiman, W.F., Lemmen, C., and Goldewijk, K.K.
2011. Holocene carbon emissions as a result of anthropogenic land cover change.
Holocene 21(5):775-791.
Eshel, G. 2010. A Geophysical Foundation for Alternative Farm Policy. Environmental Science
& Technology 44(10):3651-3655.
Thursday, Jan 23. What criteria can we use to evaluate the potential of diet change for each
component of the agrifood system?
Druckman, A., Chitnis, M., Sorrell, S., and Jackson, T. 2011. Missing carbon reductions?
Exploring rebound and backfire effects in UK households. Energy Policy 39(6):3572-3581.
[changes in household behavior that reduce GHGE for one area may also increase
emissions in other areas]
Thursday, Friday, Jan 23, 24. Discussion sections.
Week 4.
Food production.
Tuesday, Jan 28. What is the potential for diet change to mitigate GHGE from food production
inputs?
READINGS
Tilman, D., Balzer, C., Hill, J., and Befort, B.L. 2011. Global food demand and the sustainable
intensification of agriculture. Proceedings of the National Academy of Sciences. [assumes
large increase in per cap consumption, and need for tech transfer to TW]
Thursday, Jan 30. What is the potential for diet change to mitigate GHGE from food production in
the field?
Syllabus, Diet and Global Climate Change, 2014 Winter, UCSB, DA Cleveland, page 13
READINGS
Reay, D.S., Davidson, E.A., Smith, K.A., Smith, P., Melillo, J.M., Dentener, F., and Crutzen, P.J.
2012. Global agriculture and nitrous oxide emissions. Nature Climate Change 2(6):410416. Read pp. 413-415 (from ‘mitigation challenge’)
Smith, P., Martino, D., Cai, Z., Gwary, D., Janzen, H., Kumar, P., McCarl, B., Ogle, S., O’Mara, F.,
Rice, C., B Scholes, and Sirotenko, O. 2007. Agriculture. Pages 497-540, in Metz, B,
Davidson, OR, Bosch, PR, Dave, R, and Meyer, LA, eds. Climate Change 2007: Mitigation.
Contribution of Working Group III to the Fourth Assessment Report of the
Intergovernmental Panel on Climate Change. Cambridge, United Kingdom and New York,
NY, USA.: Cambridge University Press (http://www.ipcc.ch/pdf/assessmentreport/ar4/wg3/ar4-wg3-chapter8.pdf). Read pp. 501-504 (sections 8.1-8.3.2), 505-508
(sections 8.4.1-8.4.1.1 (a-c), 532-533 (section 8.10).
Dinar, A., Larson, D.F., and Frisbie, J.A. 2012. Clean Development Mechanism agricultural
methodologies could help California to achieve AB 32 goals. California Agriculture
66(4):137-143.
Thursday, Friday, Jan 30, 31. Discussion sections.
Week 5.
From field to retail.
Tuesday, Feb 4. What is the potential for diet change to mitigate GHGE from food transport?
QUIZ #2
READINGS
Weber, C.L., and Matthews, H.S. 2008. Food-miles and the relative climate impacts of food
choices in the United States. Environmental Science & Technology 42(10):3508-3513.
Cleveland, D.A., Radka, C.N., Müller, N.M., Watson, T.D., Rekstein, N.J., Wright, H.v.M., and
Hollingshead, S.E. 2011. The effect of localizing fruit and vegetable consumption on
greenhouse gas emissions and nutrition, Santa Barbara County. Environmental Science &
Technology 45:4555-4562.
Thursday, Feb 6. What is the potential for diet change to mitigate GHGE from food processing,
packaging and storage?
READINGS
Williams, H., and Wikstrom, F. 2011. Environmental impact of packaging and food losses in a
life cycle perspective: a comparative analysis of five food items. Journal of Cleaner
Production 19(1):43-48.
Thursday, Friday, Feb 6, 7. Discussion sections.
Syllabus, Diet and Global Climate Change, 2014 Winter, UCSB, DA Cleveland, page 14
Week 6.
Food preparation, eating and food waste.
Tuesday, Feb 11. What is the potential for diet change to mitigate GHGE via changes in food
preparation?
READINGS
Canning, P., Charles, A., Huang, S., and Polenske, K.R.W., Arnold. 2010. Energy Use in the U.S.
Food System. Economic Research Report No. (ERR-94). USDA Economic Research Service
(http://www.ers.usda.gov/Publications/ERR94/ERR94_ReportSummary.html).
Thursday, Feb 13. What is the potential for diet change to mitigate GHGE via food waste
reduction?
READINGS
Stuart, Tristram. The global food waste scandal. TED talk. (14 minutes).
Venkat, K. 2011. The Climate Change and Economic Impacts of Food Waste in the United
States. International Journal of Food System Dynamics 2:431-446.
Gustavsson, J., Cederberg, C., Sonesson, U., van Otterdijk, R., and Meybeck, A. 2011. Global food
losses and food waste: Extent, causes and prevention. Rome: FAO.
Thursday, Friday, Feb 13, 14. Discussion sections.
Week 7.
Nutrition and health.
Tuesday, Feb 18. What is the potential for diet change for improved nutrition to mitigate GHGE
directly via food sources?
QUIZ #3
READINGS
Pachauri, R. 2008. Global warning! The impact of meat production and consumption on
climate change. London
(http://www.ciwf.org.uk/includes/documents/cm_docs/2008/l/1_london_08sept08.pps
#564,1)
Aston, L.M., Smith, J.N., and Powles, J.W. 2012. Impact of a reduced red and processed meat
dietary pattern on disease risks and greenhouse gas emissions in the UK: a modelling
study. BMJ Open 2(5).
Carlsson-Kanyama, A., and González, A.D. 2009. Potential contributions of food consumption
patterns to climate change. American Journal of Clinical Nutrition 89(5):S1704-S1709.
VIDEO
Weight of the Nation. http://theweightofthenation.hbo.com/
Syllabus, Diet and Global Climate Change, 2014 Winter, UCSB, DA Cleveland, page 15
Thursday, Feb 19. What is the potential for diet change to mitigate GHGE indirectly via reduced
morbidity and mortality?
READINGS
O’Hara, J.K. 2013. The $11 trillion reward: How simple dietary changes can save lives and
money, and how we get there. Washington, D.C.: Union of Concerned Scientists,
http://www.ucsusa.org/food_and_agriculture/solutions/expand-healthy-food-access/11trillion-reward.html .
Weston Price Foundation 2010. Comment on the USDA Dietary Guidelines.
PCRM (Physicians Committee for Responsible Medicine). 2011. Vegetarian Foods: Powerful
for Health.
Practice Green Health. 2014. Tracking and Measuring Greenhouse Gas Emissions.
https://practicegreenhealth.org/topics/energy-water-and-climate/climate/tracking-andmeasuring-greenhouse-gas-emissions
Thursday, Friday, Feb 19, 20. Discussion sections.
5.3. Part 3. Implementing diet change to mitigate GCC: knowledge,
motivation, and action
Week 8.
The sociocultural potential for diet change to mitigate GCC.
Tuesday, Feb 25. What motivates people to change their diets and food behaviors?
READINGS
Taylor, N. 2012. Reversing meat-eating culture to combat climate change.
http://www.worldpreservationfoundation.org/Downloads/ReversingMeatEatingCultureC
C_NikTaylor_140612.pdf.
Briggs, A.D.M., Kehlbacher, A., Tiffin, R., Garnett, T., Rayner, M., and Scarborough, P. 2013.
Assessing the impact on chronic disease of incorporating the societal cost of greenhouse
gases into the price of food: an econometric and comparative risk assessment modelling
study. Bmj Open 3(10).
Edjabou, L.D., and Smed, S. 2013. The effect of using consumption taxes on foods to promote
climate friendly diets – The case of Denmark. Food Policy 39(0):84-96.
VIDEO
Fulkerson, Lee. 2011. Forks over Knives http://www.forksoverknives.com/about/
Syllabus, Diet and Global Climate Change, 2014 Winter, UCSB, DA Cleveland, page 16
Thursday, Feb 27. What motivates policy changes?
READINGS
Markowitz, E.M. 2012. Is climate change an ethical issue? Examining young adults' beliefs
about climate and morality. Climatic Change 114(3-4):479-495.
Markowitz, E.M., and Shariff, A.F. 2012. Climate change and moral judgement. Nature Climate
Change 2(4):243-247.
CARB (California Air Resources Board). 2006. Assembly Bill 32: Global Warming Solutions Act.
AB32. Look at this page and glance through AB 32 itself.
Thursday, Friday, Feb 27, 28. Discussion sections.
Week 9.
Examples from SBC.
Tuesday, Mar 4. How could household food production mitigate GCC?
QUIZ #4
Cleveland, D.A., Phares, N., Nightingale, K., Weatherby, R.L., Radis, W., Ballard, J., Campagna, M.,
Kurtz, D., Livingston, K., Mazaroli, D.N., Riechers, G., and Wilkins, K. n.d. Home grown
solutions: The potential for household vegetable gardens to reduce greenhouse gas
emissions.
SBC (Santa Barbara County Planning and Development Department, Long Range Planning
Division). 2011. Santa Barbara County Climate Action Strategy. Phase 1 - Climate Action
Study
(http://longrange.sbcountyplanning.org/programs/climateactionstrategy/docs/Climate%2
0Action%20Study%20Sept%202011.pdf). Read pp. 1-2, 68-71.
Lal, R. 2012. Urban ecosystems and climate change. Pages 3-19, in Lal, R and Augustin, B, eds.
Carbon Sequestration in Urban Ecosystems. Springer Netherlands
(http://dx.doi.org/10.1007/978-94-007-2366-5_1).
Thursday, Mar 6. How could eating more fresh fruits and vegetables mitigate GHGE?
READINGS
TBA
Thursday, Friday, Mar 6, 7. Discussion sections.
Week 10. Review and the future.
Tuesday, Mar 11. Review first half of course.
Syllabus, Diet and Global Climate Change, 2014 Winter, UCSB, DA Cleveland, page 17
Thursday, Mar 13. Review second half of course.
Thursday, Friday, Mar 13, 14. Discussion sections.
Week 11. FINAL EXAM. Tuesday, March 18, 8-11 AM, Psych 1902.